Salmon Egg Bake

Name: Salmon Egg Bake
Ingredients: 1 (8 ounce) croissant dough; 1 cup Italian cheese blend; 6 ounces smoked salmon; 6 eggs; 14 cup milk; 1 teaspoon mustard powder; 34 cup vidalia onions or 34 cup sweet onion, chopped; 6 ounces asparagus spears, chopped; salt; pepper; paprika

11 ingredients

16 steps

Ingredients

1 (8 ounce) croissant dough
1 cup Italian cheese blend
6 ounces smoked salmon
6 eggs
14 cup milk
1 teaspoon mustard powder
34 cup vidalia onions or 34 cup sweet onion, chopped
6 ounces asparagus spears, chopped
salt
pepper
paprika

Directions

1

Spray a 13 X 9 inch pan with non stick spray.
2

Line the bottom of the pan with unrolled croissant dough.
3

Layer salmon on dough.
4

Sprinkle cheese and onions over salmon.
5

Add asparagus.
6

I used copped asparagus but you can also use baby asparagus, fresh sliced portabello or any mushroom, chopped spinach, broccoli, the list goes on.
7

Beat eggs in a bowl.
8

Add dry mustard and milk.
9

Mix well.
10

Season with salt and pepper.
11

Pour over layers in pan.
12

Sprinkle with paprika.
13

I did mine on a diagonal and it looked really pretty!
14

Preheat oven to 350 degrees F.
15

Bake for 40-45 minutes.
16

Is amazing hot or cold.